then spread the mixture finely, pat it with an hour so that it is the same everywhere. Leave it to cool for half an hour, and prepare the cream.
Beat the sweet cream until medium thick, and beat the cream cheese with powdered sugar. Now gradually add the cream cheese to the sweet cream so that it is well combined.
Divide the mixture into two parts, and gradually add the nutella mixture to one, and the chopped ferrero balls. Knead well. so start decorating the cake.
First, apply the white cream evenly, and wipe the inside of the ring with a napkin, then the dark cream and wipe the ring again
Leave the cake in the cold for an hour so that the cream hardens a bit. Heat the sweet cream until it boils, then pour it over the chopped chocolate and mix until the chocolate doesn’t melt completely – cool it a bit and set aside 6 cups for decoration.
Pour over the cream and let it set overnight it stiffens. Beat the separate part of the cream with a mixer, then with a piping bag, spread your cake as desired. Arrange the Raphael balls as desired, but you don’t have to if the cake is not leaving the house. PLEASANT.
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